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Every time I make udang saus mentega, I’m transported back to the bustling Chinese restaurants we used to visit as a family in Indonesia. Without fail, my parents would order this dish — glossy prawns coated in buttery, savory-sweet sauce — and it would always arrive sizzling hot on a cast iron plate, filling the table with an irresistible aroma. As a child, I remember watching the sauce bubble as the waiter placed it down, and I’d immediately reach for a spoonful of rice to soak up that luscious butter prawn sauce.

This dish was a regular feature in our weekend dining routine, often paired with steamed fish, tofu clay pot, and a vegetable stir-fry. But no matter how many dishes we ordered, udang saus mentega was always the star. That flavor — buttery yet bold, sweet but salty, with hints of garlic and chili — is forever etched in my memory. It’s one of those comforting, dependable dishes that feel both nostalgic and celebratory.

Now that I live abroad, I make this dish at home whenever I crave a taste of home or need a quick dinner that feels indulgent but comes together in under 30 minutes. And while my version has a few tweaks to make it more accessible for home cooking, the soul of the dish remains the same.

What Does Udang Saus Mentega Mean?

In Indonesian, udang means prawn or shrimp, saus means sauce, and mentega means butter or margarine. So quite literally, udang saus mentega translates to prawns in butter sauce.

Despite the simple name, this dish is more than just prawns tossed in butter. It’s a staple in Chinese-Indonesian cooking, known for its rich, savory flavor and buttery aroma. Instead of sweet soy sauce, my version uses regular soy sauce and oyster sauce — giving it a deeper umami base with a savory-salty profile, rather than the sweet glaze often found in other variations.

Combined with margarine, garlic, onion, and chili, the sauce becomes thick and aromatic, coating the prawns beautifully without overpowering their natural sweetness. It’s a perfect example of how Indonesian-Chinese cuisine adapts classic flavors into comforting, homestyle dishes that are quick to prepare yet rich in taste.

Whether served in restaurants or cooked at home, udang saus mentega remains a favorite for its bold yet balanced flavors — and its ability to turn a simple dinner into something memorable.

A Yummy, Quick Dinner Idea for Your Family

If you’re looking for a fast and satisfying weeknight dinner, udang saus mentega is a fantastic option. It’s packed with protein, easy to prepare, and guaranteed to please both adults and kids. This butter prawn dish pairs perfectly with hot white rice, and the rich sauce turns even the plainest bowl of rice into something you’ll want to savor to the last bite.

The best part? It doesn’t require hours of marinating, fancy equipment, or a long list of ingredients. As long as you have prawns, garlic, butter or margarine, sweet soy sauce, and a few pantry staples, you’re good to go.

That said, one thing to watch out for is the use of margarine. Traditional udang saus mentega recipes use margarine (like Blue Band in Indonesia) instead of butter, and it’s what gives the dish its signature savory aroma and deep yellow gloss. I use 100 grams of margarine for 400 grams of prawn — this might sound like a lot, but it creates that restaurant-style richness and coats every piece beautifully. Still, if you’re watching your fat intake, feel free to reduce the amount slightly or balance it with a bit of neutral oil.

This is the kind of dish that feels like comfort food without being too heavy — rich enough to be satisfying, yet light enough for a weekday dinner.

Why I Don’t Fry the Prawns First

Many restaurant-style recipes call for frying the prawns before adding them to the sauce, but I skip that step for two reasons: speed and texture. When making udang saus mentega at home, I prefer to keep it as fuss-free as possible. Cooking the prawns directly in the sauce not only saves time and oil, but it also helps the prawns stay juicy and tender.

Frying prawns, especially when overcooked, can lead to a chewy texture — and in a dish where the sauce is the highlight, you really want the prawns to soak up all that flavor. By simmering them in the sauce instead, you allow the prawns to cook gently and absorb the garlic, onion, chili, and butter-soy blend as they change color and firm up.

That being said, if you love that crispy edge and don’t mind the extra step, a quick shallow fry beforehand can add a different dimension to your butter prawn dish. Just be careful not to overcook them during the final simmer.

Choosing the Right Prawn: Why I Use Tiger Prawn

Not all prawns are created equal, and the type you choose can make a big difference in this dish. I personally love using tiger prawns — they’re meaty, flavorful, and hold up well to the bold sauce. Their natural sweetness complements the buttery and savory elements beautifully, and they don’t fall apart easily during cooking.

You can, of course, use other types of prawn or shrimp if tiger prawns are unavailable. White prawns or even medium-sized shrimp work well too. If you’re using smaller shrimp, just adjust the cooking time to avoid overcooking.

The key to any successful udang saus mentega is freshness. Make sure to clean and devein your prawns properly before cooking. If you’re using frozen prawns, thaw them completely and pat them dry to prevent the sauce from becoming too watery.

For a fancier presentation, you can leave the tails on or even cook them shell-on for added flavor, though it’s more common in home cooking to peel them for ease of eating.

What Does Udang Saus Mentega Taste Like?

The flavor of udang saus mentega is a unique balance of sweet, savory, buttery, and umami. It starts with the aroma of sautéed garlic and onion in margarine — rich, comforting, and instantly mouthwatering. Then comes the sweet soy sauce, adding a caramel-like depth, balanced by salt, pepper, and just a touch of chili for warmth.

This dish is not overly spicy, which makes it approachable for all palates. Instead, the chili plays more of a background role, adding complexity without overpowering the butter and garlic. If you enjoy heat, feel free to increase the amount or use bird’s eye chili instead of regular red chilies.

There’s also a slightly thickened texture to the sauce, thanks to a simple cornstarch slurry. This allows the sauce to cling to every prawn and soak beautifully into a bed of rice.

In short, butter prawn is rich, glossy, aromatic, and deeply satisfying. It tastes like the kind of dish you’d order at a restaurant — but made fresh in your own kitchen in under 30 minutes.

Variations You Can Try: Ayam Saus Mentega

While udang saus mentega is a classic, its close cousin ayam saus mentega (butter chicken in Indonesian-Chinese style) is just as delicious. If you’re not a fan of seafood or simply want a change, try using boneless chicken instead. The preparation is almost identical — sauté the garlic and onion in margarine, add your sauce, and simmer the protein until cooked.

For ayam saus mentega, many people prefer to fry the chicken first to get a slightly crispy texture before tossing it in the sauce. You can use chicken thighs or breast, cut into bite-sized pieces. It’s a great way to repurpose leftover fried chicken or rotisserie meat too.

Some variations also include mushrooms or bell peppers for added texture and sweetness. The sauce is the heart of both versions — once you master it, you can play with the protein and add-ins as much as you like.

Whether you’re cooking for seafood lovers or meat eaters, the butter-based sauce remains the star. That’s what makes udang saus mentega and its variations so versatile and popular.

Things to Watch Out for When Making Udang Saus Mentega

Despite being a relatively easy dish, there are a few tips to ensure your udang saus mentega turns out perfectly every time:

1. Don’t overcook the prawns. They cook fast — usually within 2–3 minutes — and overcooked prawns become rubbery. Watch for the moment they turn pink and curl slightly.
2. Use the right margarine. In Indonesia, Blue Band is the go-to. It adds a signature flavor and aroma that regular butter or oil doesn’t quite replicate. You can use butter if that’s all you have, but margarine gives a more authentic Indonesian-Chinese taste.
3. Balance your sauce. Since this version uses regular soy sauce and oyster sauce, it leans more toward savory and umami flavors than sweet. Be careful not to add too much soy sauce, as it can easily overpower the dish and make it too salty. Taste as you go, and consider adding a splash of sugar or lime juice to balance the richness if needed.
4. Use high heat but stir continuously. You want to cook the garlic and onion quickly without burning. Keep things moving in the pan, and don’t walk away — the dish comes together fast.
5. Thicken gradually. When adding the cornstarch slurry, do it slowly and stir continuously to prevent lumps. You can always add more, but it’s harder to fix if it gets too thick.
6. Serve immediately. Like most stir-fry dishes, butter prawn is best enjoyed fresh and hot. The sauce tends to thicken more as it sits, and the prawns are at their best right after cooking.

How to Clean Tiger Prawns Properly

For this udang saus mentega recipe, I keep the shells and heads on to preserve flavor and achieve that beautiful, glossy presentation. But cleaning the prawns properly is still essential to ensure a clean taste and tender texture. Here’s how I do it:

1. Rinse the prawns under cold water. Give the tiger prawns a good rinse to remove any surface dirt or debris.
2. Keep the head, but clean the inside. I prefer to keep the head on for both flavor and appearance. However, I gently remove the yellow liquid or any dark residue from inside the head. You can do this by lightly opening the top part of the head under running water and gently pressing until the liquid is washed away. This helps prevent the sauce from becoming cloudy or overly fishy.
3. Keep the shell, but devein using scissors. Instead of peeling the shell, I use kitchen scissors to cut along the back of the prawn — from just below the head to near the tail. This exposes the digestive tract (vein), which I then pull out carefully using the tip of a knife or toothpick. This method keeps the prawn intact while making it more enjoyable to eat.
4. Final rinse and pat dry. After deveining and cleaning the head, give the prawns one last rinse, then pat them dry with a paper towel. This helps the margarine and sauce cling better during cooking and prevents the pan from getting watery.

Want to see this method in action?
Here’s a helpful video that shows how to clean prawns while keeping the shell and head intact: Watch on YouTube

This method takes a bit more time, but the result is worth it — juicy, flavorful prawns that look impressive on the plate and absorb all the richness of the butter prawn sauce.

Ingredients for Udang Saus Mentega

Here’s what you’ll need to prepare this flavorful udang saus mentega at home:

• Tiger Prawns
  Choose large tiger prawns for the best texture and presentation. You can keep the shell and head on for more flavor, or peel them if you prefer easier eating. Other large prawns or jumbo shrimp can be used as substitutes.
• Margarine
  This is the base of the sauce and gives udang saus mentega its signature richness and golden gloss. Indonesian brands like Blue Band are commonly used. If you prefer, you can substitute with butter, but the flavor profile will be slightly different — butter is creamier, while margarine gives a more savory depth.
• Garlic
  Finely chopped garlic is essential for fragrance. You can adjust the amount based on your preference. For a milder version, sauté the garlic briefly without browning.
• Chili Padi (Bird’s Eye Chili)
  Adds heat and brightness. You can reduce the amount or remove the seeds for a less spicy dish. Red chili or large mild chili can be used as an alternative if you want the color without the heat.
• Big Yellow Onion
  Sliced onion adds sweetness and body to the sauce. A large yellow onion works best, but white onion or sweet onion can also be used.
• Ketchup
  Brings a hint of tangy sweetness that balances the saltiness of soy and oyster sauces. You can also use tomato paste diluted with a bit of sugar if you’re out of ketchup.
• Oyster Sauce
  Gives umami and depth to the sauce. This is one of the key flavoring components. Vegetarian oyster sauce made from mushrooms can be used as a substitute.
• Soy Sauce
  Regular soy sauce adds saltiness and complexity. Use light soy sauce for a cleaner taste or all-purpose soy sauce for convenience.
• Salt
  Just a small amount to round out the flavor. Adjust to taste depending on the saltiness of your margarine and sauces.
• Sugar
  A touch of sugar balances the savory elements of the sauce. You can use white sugar or brown sugar for a deeper note.
• Corn Starch
  Used to thicken the sauce into a glossy coating. Dissolve it in water before adding to avoid lumps. Potato starch can be used as a substitute.
• Water
  Used to create the sauce base and help the flavors come together. Make sure to add it gradually and adjust the consistency as needed.

Storing Instructions

Udang saus mentega is best enjoyed fresh, but you can store leftovers if needed.

To store:
Let the butter prawn cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days. Because the dish contains seafood and margarine, it’s best not to keep it longer than that to maintain both safety and flavor.

To reheat:
Gently reheat in a pan over low heat until warmed through. Add a splash of water if the sauce has thickened too much in the fridge. Avoid using the microwave, as it may overcook the prawns and make them rubbery.

Freezing is not recommended for this dish, as the texture of the prawns and the butter-based sauce may change after thawing.

For best results, try to cook just enough for the meal — this dish comes together so quickly that making it fresh is almost always worth it.

What to Serve with Udang Saus Mentega

Udang saus mentega is rich, buttery, and packed with umami — so it pairs beautifully with simple, flavorful side dishes that bring freshness or contrast. Here are two classic Indonesian favorites that work especially well:

Tumis Kangkung (Stir-Fried Water Spinach)
This quick stir-fried green is the perfect companion to butter prawn. Light, garlicky, and just a little spicy, it balances out the richness of the sauce while adding a nutritious touch to your plate.

Nasi Goreng Kampung (Village-Style Fried Rice)
If you have leftover prawns or want to turn this into a complete one-plate meal, pairing it with nasi goreng kampung is always a hit. The smoky, savory flavor of the fried rice complements the butter sauce beautifully.

Whether you’re making a simple weeknight dinner or planning a family-style spread, these two dishes round out your menu with just the right flavor contrast and texture.